Tamil Fish Curry with Tamarind and Drumstick
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Ingredients
- 600 g swordfish steaks, cut into chunks
- 150 g drumsticks (moringa pods)
- 2 tbsp tamarind paste
- 1 onion, finely sliced
- 2 tomatoes
- 1 tbsp sambar powder
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 32.3 g
- Carbohydrate
- 11.2 g
- of which sugars
- 6.8 g
- Fat
- 17.5 g
- of which saturates
- 8.4 g
- Fibre
- 3.4 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide, shallow pan, add the mustard seeds and fenugreek seeds, and fry for 30 seconds until the mustard seeds pop.
- 2
Add the sliced onion and curry leaves and fry for 6 minutes until softened.
- 3
Add the chopped tomatoes, sambar powder and ground turmeric, and cook for 5 minutes until the tomatoes break down.
- 4
Stir in the tamarind paste, drumsticks and 300ml water, cover and simmer for 10 minutes until the drumsticks are starting to soften.
- 5
Add the swordfish chunks, nestling them into the sauce, and simmer gently for 6-8 minutes until the fish is just cooked through and opaque.
- 6
Serve hot with rice, sucking the soft flesh out of the drumstick pieces as you eat.
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